Cajun Baked Roux

Dan-Amer #1's Note:

With horror many cooks read the words "first make a roux". Here is a method to take the fear of making a roux away. The recipe is taken from "Quelque Chose Piquante" a Cajun cookbook from Baton Rouge, LA first published in 1966.

• Total Time: 2 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 2 hrs

Ingredients:

Yield: 1 pint

• 1 quart flour
• 1 pint cooking oil

Directions:

1. Thoroughly mix together the flour and the oil in a heavy Dutch oven.
2. Preheat your oven to 400 degrees F and place the Dutch oven on the center shelf of the preheated oven.
3. Bake for 1 1/2 to 2 hours, or a bit longer if you will have a very dark roux, stirring the mixture about every 15 minutes.
4. When it is cool, store in jars in the refrigerator for future use.